#potoato

[angelkin-food-cake]

Cauliflower and Potato Croquettes with Cheese

½ lb. (250g) potatoes, peeled and chopped

7 oz. (200g) cauliflower, divided into florets

1½ cups parsley, chopped

1 egg yolk

1 Tbsp. of olive oil

1 cup (80g) parmesan cheese, finely grated

½ cup (60g) mozzarella, grated

salt and pepper, to taste

2 eggs, beaten

⅓ cup of flour

⅔ cup breadcrumbs or panko

frying oil

Boil the potatoes in salted water. When they are soft, remove them to a strainer, put the cauliflower florets in the same water and cook them for 2-3 minutes (they should become firm), then drain. When they cool down (you can cook them the day before or use leftovers from dinner), mash the potatoes into puree and chop the cauliflower finely. Place the potatoes and chopped cauliflower in a bowl and mix with the remaining ingredients - parsley, yolk, olive oil and both cheeses. Season with salt and pepper to taste.

Form oblong croquettes. Use a measuring cup, e.g. 1/4 cup, to make sure they are the same size. Coat each one in flour, egg and finally breadcrumbs.

Heat a large amount of oil - a fryer would be ideal, but a deep, small (because you will use less oil) frying pan will also work. Fry the croquettes in batches, if you do it in a pan, turning them so that they brown evenly on all sides. After frying, place them on a paper towel. Serve with an aioli.

[wowright-art]

Potato Chip Moment

[hoardingrecipes]

Mushroom Asparagus Crustless Quiche

[angelkin-food-cake]

Mashed Purple Yams with Sesame Brown Butter

1 ½ lb. asian purple yams

2 Tbsp. butter (vegan, if desired)

1 Tbsp. sesame oil

¼ tsp. rice vinegar

sea salt, to taste

1 tsp. toasted sesame seeds (or a mix of toasted and black sesame seeds)

Preheat the oven to 375 degrees. Line a baking tray with parchment paper.

Place the yams on the prepared baking sheet – do not pierce their skins! – and bake them for 30-45 minutes, or until they can easily be pierced with a knife. (They can vary in size quite a bit and the larger ones will take longer to cook.) Remove them from the oven and, when they are cool enough to handle, cut them in half and scrape out the flesh. Discard the skins.

While the yams are roasting, make the brown butter. Put the butter in a small frying pan over medium-high heat. The butter will first melt, then become very frothy and finally it will start to brown. Once the froth begins to die down a little keep a close eye on it and start to stir the butter so you can see exactly what is going on. You want lots of dark brown bits in the butter. This should take about 5-7 minutes. Once the butter is very brown remove it from the heat and pour it into a small bowl to stop the cooking. Stir in the sesame oil.

Mash the yams with a fork and add all but one teaspoon of the brown butter/sesame oil. Add the rice vinegar to the yams and stir till everything is well combined. Season to taste with sea salt.

Serve the yams with the remaining brown butter drizzled over top and sprinkle with some sesame seeds.

[gastropostcalgary-blog]

From Gastroposter Sara Charette, via Instagram:

My version of fridge leftovers. Vegetarian improvisation.

[shadowcalypso]

Boyfriend Girlfriend Banter

ME: Girlfriend Alex

Brian: Boyfriend boytoy

[Alex scrolls through Tumblr on Brian’s computer]

Brian: Awex...

[Alex turns around]

Alex: yes? 

[Brian groans in bordom]

Brian: Can i play Garry’s Mod now

[Alex sighs]

Alex: one moment

[Alex goes on Tumblr and writes this as Brian groans bored]

[snowestorm-blog]

Sometimes I wish that I could do parkour...

but then I remember how much I love potato chips and playing video games. Oh well.

[elevenacres]

Miss Idaho Potato, 1935